Tuesday, December 06, 2011

Ginger Mashed Sweet Potatoes

The holidays are nearing and I hope to get as many recipes as possible
posted between now and then. Let's hope my health can cooperate this time :)

If you have allergies, you already know that it's tough to visit with
people when food
is involved. For peace of mind and ease of organizing I generally bring
all, or most, of the food for the event. At the very least I will bring
food for myself. To those of you who do not have allergies this may seem
like overkill, but to me, it keeps my sanity.

I'm sure that a lot of you follow similar rules, which means that holiday cooking can be extra busy for you. I hope that this
recipe for Ginger Mashed Sweet Potatoes cuts down on some of your
busy-work as you prepare for the holiday festivities. This recipe is
delicious - the citrussy zing of fresh ginger pairs so elegantly with the rich, buttery sweet potatoes. This is so simple, and easy to prepare. It can even be made in advance
and re-heated - it may even be better that way because the flavours
have time to meld together. I'm sure that you and your friends and
family will love this addition to your holiday meals.

Preheat oven to 400˚F/204˚C. Cover a baking sheet with parchment paper. Prick your sweet potatoes in several places
with a knife or a fork and place on your baking sheet. Bake in the oven for about 45 minutes, or until soft. Cool
sweet potatoes until they are easy to handle. In a medium or large bowl,
scoop out the flesh of the sweet potatoes. Finely grate ginger and add
to sweet potatoes. Mash together with a fork or potato masher until
combined. Add oil, if using, and mash until desired consistency is
reached. Season with salt and pepper. Serves 4-6.

Alterations:

- If you are allergic to sweet potatoes, you may want to try using
squash instead. I have not tried this, but imagine that it is equally as
delicious.

- If you are allergic to ginger simply omit, or replace with a different
spice of your choice. I think some ground cinnamon would also be
delicious.

Notes:

- I suggest that you try to find organic sweet potatoes. I try to buy
organic when I can, but I am on a tight budget so I have to pick and
choose which foods I purchase organic. I have found that some foods are
incredibly improved upon if they have been grown organically and sweet
potato is one of them. We even eat the skin of organic sweet potatoes,
it will give you some extra fibre too - although not in this recipe!

- If you want to make these in advance simply refrigerate them and
re-heat once you are ready to serve. I find that they keep well for 5-7
days, if they are not eaten up already! Alternatively you could also
bake the sweet potatoes in advance and refrigerate them in their skins,
then mix everything together another day.

- If you are cooking something else in your oven at a different
temperature you can probably bake your sweet potatoes at the same time. I
have baked them at anywhere from 375˚F/190˚C - 450˚F/232˚C, although
the baking time will differ so keep an eye on them.

*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.

I Leslie, I eat sweet potatoes all the time! They are so good for you too. I haven`t tried cinnamon yet, but the next time I make them I am going to. Please let me know how you like this recipe. I love Real Food Freaks :)